Feb 09, 2026
Summer Sausage Musubi
Recipe by Ross Deutsch
Smoky venison sausage meets sweet-salty glaze and warm sushi rice, pressed into classic Hawaiian musubi form. Simple, nostalgic, and built for lean meat.
PREP TIME:
20 min.
COOK TIME:
5 min.
SERVES:
4
Ingredients
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- 6 oz Maui Nui Summer Sausage, sliced into 1/4-inch rounds
- 2 cups Short-grain sushi rice, freshly cooked and slightly cooled
- 1 tsp Rice vinegar, mixed into warm rice
- 2 Nori sheets, halved
- 1 tsp Black sesame seeds, toasted (optional garnish)
- 2 Tbsp Soy sauce
- 1 Tbsp Mirin
- 1 tsp Brown sugar
Directions
Make the Glaze
- In a small saucepan, combine soy sauce, mirin, and brown sugar.
- Simmer over medium heat for 2–3 minutes until syrupy. Set aside.
Crisp the Sausage
- Heat neutral oil in a nonstick skillet over medium heat.
- Add sausage slices and sear 1–2 minutes per side until browned and fragrant.
- Brush lightly with glaze and flip once more to caramelize. Remove from heat.
Assemble the Musubi
- Place a halved nori sheet shiny side down.
- Scoop ½ cup rice onto the center, shape into a rectangle using a musubi mold or damp hands.
- Lay a glazed sausage slice on top.
- Press gently, then wrap the nori around to seal.
- Repeat for remaining pieces.
Finish
- Brush tops with a touch more glaze and sprinkle sesame seeds if using.
To Plate
- Arrange musubi seam-side down on a board or platter.
- Cut in half for serving or leave whole for grab-and-go style.
- Serve warm or at room temperature.
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